This is a very hearty dish, which bursts with lively Italian flavor-- the bleu cheese brings additional verve!
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
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